• Prep Time:
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  • Serves: 4 Servings

Blueberry-Risotto with Boletus

  • Recipe Submitted by on

Category: Main Dish, Swiss

 Ingredients List

  • 250 g Fresh Boletus (Cep) 8.75 oz
  • -- cleaned, trimed and
  • -- sliced
  • 1 sm Onion, finely chopped
  • 20 g Butter 0.75 oz
  • 140 g Risotto rice, unpolished
  • -- 5 oz
  • 150 g Blueberries 5.5 oz
  • 1/2 dl White wine, dry 1/4 cup
  • 4 dl Bouillon 1 3/4 cup
  • 3/8 dl Olive oil 1/4 cup
  • 1 Twig thyme
  • 1 pn Garlic, mashed
  • 60 g Butter 2 oz

 Directions

In a saucepan heat the butter and saute the onion. Stir in the rice and the
blueberries, saute briefly. Moisten with wine, cook until absorbed; moisten
with bouillon and cook until tender. Stir continuously, if necessary add
some bouillon. Season with salt and pepper. In a skillet heat the oil,
saute mushrooms, garlic and thyme. Stir the butter into the risotto.
Transfer to warm plates and decorates with mushrooms.


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